Doughnut recipe in the proportion of baking powder baking soda salt doughnut fluffer

Main ingredients: 500 grams of high-gluten flour, 280 grams of water, 1 egg

Accessories: 4 grams of baking powder, 4 grams of baking soda, 16 grams of salt, 20 grams of fritter fluffer.

The specific steps are as follows:

1, put the flour into the basin, add the yeast powder, baking soda and salt and mix well.

2. Pour in water and stir into small flakes, then knead into a smooth dough. Add 15 grams of cooking oil and knead the oil into the dough.

3. Put the kneaded dough into a bowl and cover it with a lid for 10 minutes, then knead it again and let it rise with the lid on. Put a layer of oil on the panel with your hands, so that the hands also have oil will not be stained, put the fermented dough on the panel and knead a few times to form a ball.

4, and then use a rolling pin to roll into a 0.5 cm thick large sheet, and then cut with a knife into 10 cm long and 3 cm wide strip.

5. Take two noodles and stack them on top of each other, then put the chopsticks vertically in the middle of the sheet, and press the ends of the chopsticks with your hands to put a mark in the middle of the sheet, and press them a little deeper so that the two sheets won't be separated when they're fried.

6. Stretch the noodle sheets a bit, and then twist them in the opposite direction with both hands.

7, directly into the boiling oil to 7, 80% of the heat, you can first use a small piece of dough into the frying pan to test, the dough put in the float up to indicate that the oil temperature can be.

8, the doughnut billet put into the frying pan will immediately float up, with chopsticks to fiddle with the flip, medium-high heat frying, until both sides of the doughnut into a golden brown can be fished out.